Cornflake Cookies
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Crispy and golden, these easy Cornflake Cookies are buttery, crunchy and sweet. They’re fast to make and quick to disappear! Crunchy cornflakes, sweet coconut and hearty oats make these sweet and salty cookies fantastic!
Into good cookie recipes? try my Banana Pudding Cookies, Cowboy Cookies, or my super easy Pie Crust Cookies, too!
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
This cornflake cookie recipe is one of my favorites to mix up on the fly. Since the ingredients are so simple, and I usually have all of them on hand, it’s nothing to whip up a batch of these and bake cookies on any given day.
They are crunchy, chewy cookies that are golden brown and delicious. They only take 12 minutes to bake, so you can get cookies in your face fast.
You’re welcome.
These are similar to my ANZAC Biscuits (aka cookies), because are crispy and crunch and contain oats. If you are looking for more oaty cookies, try my Crisp Oatmeal Cookies, or my Breakfast cookies too!
Why you’ll love this
- Basic ingredients. Nothing too fancy here.
- Easy to make. Literally just cream butter and sugar and add some flour, baking powder and baking soda. Fold in the oatmeal, cornflakes and coconut, scoop and bake!
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- Flour. Plain, all-purpose flour. Spoon and level this into your cup.
- Baking powder and baking soda. These will make your cookies puff up nicely.
- Butter. I use salted butter. I you have unsalted, add a pinch of salt to your batter.
- Sugar. Plain white granulated sugar and light brown sugar.
- Egg. This should be a room temp egg for the best results.
- Vanilla extract. Almond extract is a great alternative.
- Cornflake cereal. Rice Krispie cereal will work as a substitute.
- Old fashioned oatmeal. Quick oats are a great replacement and will yield similar results.
- Coconut flakes. These can be omitted if you aren’t feeling it.
How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
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Get prepped. Preheat the oven and line a cookie sheet with parchment. Whisk together the flour, baking powder and baking soda until combined. Set aside.
Make the cookie dough. Using a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium speed until light and fluffy, then add the egg and vanilla and beat well. Slowly add in the flour mixture until fully mixed (use a slower speed).
Gently fold in the oatmeal, corn flakes and coconut until evenly mixed. Don’t be too crazy, you don’t want to crush the cornflakes. I recommend using a rubber spatula to combine these in.
Drop the dough onto the prepared baking sheets. Scoop balls of dough on the prepared baking sheet. I use a small cookie scoop to drop the cookies onto parchment paper 2 inches apart. Bake the cookies for 10-12 minutes, until the edges are lightly browned, and the centers have set.
Remove the baking sheet from the oven. Allow the cookies to cool on the sheet for 2-3 minutes.
Carefully transfer to a wire rack, cool a little and devour. I like these warm!
Kylee’s Notes
This easy recipe makes around 25-30 cookies, but that is an estimate and will vary on what ingredients you use.
How should I store my Cornflake Cookies?
First, let the cookies cool completely. Once cool, you can store the cookies in an airtight container at room temperature for up to a week.
Freezing
If you prefer to freeze them, wrap the cookies in parchment paper, arrange them in layers inside an airtight container, and they’ll stay good for 3 to 5 months.
Can I change or substitute ingredients in these cookies?
Absolutely, feel free to experiment with the ingredients in these cookies! If you’re in the mood to mix things up, consider swapping out the oatmeal for crushed graham crackers for a new taste and texture. Also, adding nuts like almonds, pecans, or walnuts can give your cookies an extra crunch and a hint of nuttiness
FAQs
Yes, you can experiment with other cereals for different textures and flavors. However, keep in mind that the final outcome might vary depending on the cereal’s thickness and sugar content.
Absolutely! Try adding chocolate chips, nuts, dried fruits, or even a drizzle of caramel or chocolate on top for extra flavor and texture.
Yes, you can make the dough and keep it refrigerated for up to 3 days before baking. You could also freeze the cookie dough balls and bake from frozen, adding a few minutes to the baking time.
Use a cookie scoop or a spoon to measure out the dough consistently. This helps in achieving uniformly sized cookies that bake evenly.
More recipes to love
- Crispy Chewy Oatmeal Cookies. These crispy chewy oatmeal cookies are my absolute ideal cookie. Crisp, with a slight chew, lots of vanilla, and butter and EASY to make!
- Breakfast Cookies (Cranberry Oatmeal). Healthy Cranberry Oatmeal Breakfast Cookies with no butter, oil, eggs, flour, or sugar. Which means – I can approve eating cookies for breakfast. And so can you!
- Almond Butter Cookies. Soft and chewy, these almond butter cookies made from homemade almond butter. A treat for those with peanut allergies, and so good, everyone will love them!
- German Chocolate Cookies. German Chocolate Cake in cookie form! Soft, chewy chocolate cookies topped with a creamy, caramel/coconut/pecan frosting and drizzled with melted chocolate.
- ALL COOKIE RECIPES
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Cornflake Cookie Recipe
Equipment
- Stand Mixer or Hand Mixer
Ingredients
- 1 cup all-purpose flour
- ½ teaspoons baking powder
- ½ teaspoons baking soda
- ½ cup butter 1 stick softened
- ⅔ cup white sugar
- ⅓ cup light brown sugar packed
- 1 large egg room temperature
- ½ teaspoons vanilla extract
- 1 ½ heaping cups cornflake cereal
- 1 cup old fashioned oats
- ½ cup sweetened coconut flakes
Instructions
Get prepped
- Preheat your oven to 350°F. Then, take a large cookie sheet and line it with parchment paper.
Make the cookie dough
- In a medium bowl, whisk together 1 cup all-purpose flour, ½ teaspoons baking powder, and ½ teaspoons baking soda until well combined. Once those dry ingredients are whisked, set that bowl off to the side.
- In a large bowl, use a hand or stand mixer fitted with the paddle attachment. Beat ½ cup butter, ⅔ cup white sugar, and ⅓ cup light brown sugar together on medium speed until light and fluffy, about 3-4 minutes.
- Mix in 1 large egg and ½ teaspoons vanilla extract until incorporated.
- With the mixer on low speed, slowly add in the flour mixture you made earlier. Be careful not to overmix once the flour is incorporated.
- Using a rubber spatula, gently fold in 1 ½ heaping cups cornflake cereal, 1 cup old fashioned oats, and ½ cup sweetened coconut flakes until evenly distributed. The dough will be quite thick.
Scoop and bake
- Scoop balls of dough on the prepared cookie sheet. I use a 1.5 Tablespoon cookie scoop or a tablespoon and place the cookies a few inches apart.
- Bake the cookies for 10-12 minutes, until the edges are lightly browned, and the centers have set.
Remove from oven and cool
- Remove the baking sheet from the oven. Allow the cookies to cool on the sheet for 2-3 minutes.
- Carefully transfer the cookies to a wire cooling rack. The cookies are best enjoyed warm!
Notes
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
